Day 12 of 30 Day Recipe Challenge
This recipe can be served any time of day.
In fact, it’s one of my favorite breakfast recipes. I prepare a big batch and we’ll have it a few days in a row.
You can even eat it warm or cold. I find that the cinnamon in it makes it feel so nourishing, and makes me think of fall.
For those of you who are gluten free, millet is a gluten free grain!
I love it when you get more options.
- 1 cups millet
- 3 cups water
- 1 medium orange, peeled and sectioned
- ¾ cup dried cranberries or currants
- ¼ cup sliced almonds
- ¼ cup chopped pecans
- ¼ cup sesame oil
- ¼ cup white wine vinegar
- 1 tbsp cinnamon
Bring water to a boil and add millet. Reduce heat to low, cover and simmer for 20-25 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and move to a serving dish. While the millet is cooking, mix all the other ingredients in a bowl. You can either mix this into the millet or spoon on top of a bed of millet. This dish can be served warm or chilled.
This would be a great side dish during the holidays. You can add more spices to make it more savory.
This is also amazing for breakfast all warmed up with a drizzle of honey.